Stop Blogging and Cook

DAILY POST JULY 25th:  COLORFUL RICE & BEANS

GLUTEN-FREE & VEGAN

S H O P

GROCERY
Dried beans – white beans like lima, pea, navy (Great Northern) or cannellini
Forbidden rice
Tumeric
Thyme
Salt
Bay leaf
Peppercorn
Mustard seed
Celery seed or celery leaves
OPTIONS:  You can use black beans & basmati rice, to reverse the colors

GREEN MARKET
Onion
Garlic
Sweet red pepper

T I M I N G

SERVES 2
SOAKING TIME:  3 to 5 hrs
COOKING TIME: 1/2 to 1 hr

1. Soak beans, cook.
2. Cook rice.
3. Sauté onion, garlic & bell pepper.
4. Combine beans, rice & vegs.

C O O K  /  P R E P A R E

INGREDIENTS
1/4 c dried white beans
1 tsp tumeric, divided
1/4 tsp thyme
Put into spice infuser:

1/4 tsp salt
1 bay leaf
1 peppercorn
1/8 tsp mustard seed
1/8 tsp celery seed or celery leaves

1/4 forbidden rice
3 TBSP olive oil
1 large onion, sliced into wedges
1/2 sweet red pepper, sliced into slivers

COOKING/PREPARATION

1. Soak beans in water 3 (lima beans) – 5 (other beans) hrs.
2. Bring 1 c filtered water to boil, add beans, tumeric & spice infuser.
3. Simmer until beans are tender, 20 to 60 min.
4. Add rice to boiling water, add 1/2 tsp tumeric & simmer 20 min.
5. Sauté onion in olive oil until brown; add garlic & sweet red pepper.
6. Combine when all are done cooking.

S E R V E

Serve hot or warm.

W O R K P L A C E   L U N C H

Best eaten when made, but you can gently reheat & serve w/an interesting side dish.